Tamago Toji (Egg Soup)

My friend, Akio-san, is spoiled (deservedly so) with his wife Takako-san's meals. Sometimes she is called away to deal with family business in Japan. So, Akio-san is left to fend for himself. He very generously shared this easy yet stomach-warming recipe for egg soup (tamago toji) with spinach recipe.


For 2 servings:

  • 5 handfuls of pre-washed baby spinach
  • Water to just cover the spinach
  • 1 egg, slightly beaten
  • Dashi - Japanese soup stock 
  • Japanese togarashi chili pepper, salt & pepper to taste
  1. Steam spinach with water in a covered pan for 3 to 5 minutes.
  2. Drain and squeeze out excess water.
  3. Bring dashi soup to a boil.
  4. Drop the egg and spinach into the dashi and stir.
  5. Sprinkle togarashi, salt and pepper in to taste.